Kuruma Kuzhumbhu

Kuruma Kuzhumbhu is a rice accompaniment with the flavours of kuruma since the masala includes fennel along with ginger & garlic....but also includes tamarind which makes it go well with rice.

Ingredients

Oil - 1 tbsp
Cinnamon - 1 inch piece
Potatoes - 1 (cut into big cubes)
Tomato - 1
Tamarind - 1 pod
Red chilli powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - To Taste

For Masala:

Coconut flakes - 1/4 cup
Fennel (Perunjeeragam) - 1 tsp
Ginger - 1/2 inch piece
Garlic - 3 pods

For Seasoning:

Oil - 2 tbsp
Mustard - 1/4 tsp
Urad dhal - 1/4 tsp
Chopped Onion - 1 tbsp
Curry leaves - 10 Nos.

Method

1. In a pan, add 1 tbsp of oil & add the cinnamon.
2. Now add the potato cubes and tomato slices and fry them for a minute.
3. In a mixer / blender, grind the masala with a little water, and add to the pan.
4. Soak the tamarind in water & add in the tamarind extract.
5. Add the chilli powder, coriander powder, turmeric powder & salt.
6. Let this boil on a medium heat till its half - way done.
7. Do the seasoning and add to the pan.
8. Boil on a low - medium heat till the required consistency is reached.
9. Serve with white rice / brown rice.

Note

1. Ginger and garlic can be replaced by ginger - garlic paste. About 1 1/2 tsp of ginger - garlic paste can be added.

Easy - Spicy Potato Fry

Who in this world....from a kid to an adut.... will say "NO" to potatoes ??? And that too...when it is easy to make & spicy to eat.....which mom will say 'NO' to prepare ???

Ingredients

Potato - 1 (large)
Oil - 2 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Curry leaves - 5 Nos. (optional)
Sambhar powder - 1/2 sp
Salt - To taste

Method

1. Boil the potatoes, peel the skin (optional) and cut into cubes.
2. In a pan, add oil.
3. When hot, add the mustard, urad dhal and curry leaves.
4. When these splutter, add the potato cubes.
5. Add the sambhar powder and salt.
6. Fry for 2 - 3 min till the sambhar powder is coated uniformly.
7. Serve as an appetizer or as a side.

Potato - Paneer Burrito

Ingredients

Tortillas - 2 (store - bought)
Oil - 2sp
Chopped curry leaves - Few
Chopped coriander leaves - Few
Chopped Onion - 1/2 handful
Potato(medium sized) - 2
Paneer (Indian Cottage Cheese)  - 15 (1" cubes)
Red chilli powder - 1/4 sp
Turmeric powder - a pinch
Coriander powder - 1/2 sp
Chicken masala / Mutton masala (optional) - 1/4 sp
Tomato - 1 (cut lengthwise)
Ranch Sauce / Sour Cream - 1 sp

Method

1. Boil the potatoes, peel the skin (optional) and mash them.
2. Make paneer crumbles with hand or just grate the paneer & keep aside.
3. In a pan, add oil. When oil is hot, add the curry leaves & coriander leaves.
4. Add the chopped onions and fry for 2 min.
5. Now add the mashed potato and paneer crumbles.
6. Add all the masala powders and fry in a medium heat for about 3 min till everything is well cooked.
7. Take the flour tortillas and cook them as per the cover instructions. Do not overheat them which will result in breaking of the tortilla into pieces.

How to fold the tortilla?

1. Place a cooked tortilla on a flat surface.
2. Place some cooked potato - paneer masala over it.
3. Arrange 2 - 3 tomato slices over the masala.
4. Top with cream / Ranch.
5. First, fold in the two sides of the tortilla over the masala.
6. Now, fold in the side nearer to you & roll once to tuck that side under the masala.
7. Fold in from the opposite side to form a complete roll.
8. Serve as such or cut into two.